INGREDIENTS
2
bunches 2 pounds small carrots, small
1/2 tsp
Aleppo pepper
1
Fennel, bulb
2 tbsp
Mint, leaves
2
Red onions, large
1 tbsp
Lemon juice, fresh
1 tsp
Coriander seeds
1/2 tsp
Hungarian hot paprika
1
Kosher salt
4 tbsp
Olive oil
2 tbsp
Sherry vinegar or red wine vinegar
2 tbsp
Sunflower seeds, raw